Chickpea Salad

July 21, 2015Angela (Oh She Glows)

by Angela (Oh She Glows) on July 21, 2015

5 from 121 reviews

Chickpea Salad

Vegan, gluten-free, nut-free, refined sugar-free

By Angela Liddon

Mashed chickpeas create a texture very similar to flaked chicken and the sauce gets a boost from a creamy eggless mayonnaise. I’ve also added a hefty amount of crunchy vegetables like celery, green onion, pickles, and bell peppers to give it a great crunch and loads of fibre. Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Recipe is lightly adapted from The Oh She Glows Cookbook.

Yield3 servings

Prep time15 Minutes

Cook time0 Minutes

Total time15 Minutes

Ingredients:

1 (15-ounce/425 grams) can chickpeas, drained and rinsed

2 stalks celery, finely chopped

3 green onions, thinly sliced

1/4 cup finely chopped dill pickle

1/4 cup finely chopped red bell pepper

3 tablespoons store-bought or homemade vegan mayonnaise

1 clove garlic, minced

1 1/2 teaspoons yellow mustard

2 teaspoons minced fresh dill (optional)

1 1/2 to 3 teaspoons fresh lemon juice, to taste

1/4 teaspoon fine sea salt, or to taste

Freshly ground black pepper

Directions:

In a large bowl, mash the chickpeas with a potato masher until flaked in texture.

I make this recipe so often, I figure I should really comment on it! I eat it in a sandwich, on top of a salad, and even with crackers. I’ve found it very forgiving when I don’t have all the ingredients–it always turns out yummy!

I also minced all of my peppers, celery, and onion into the smallest pieces ever. This recipe is the best when refrigerated overnight so the flavours meld. This is so easy to and healthier too! Thanks a lot for sharing this recipe.

This is our absolute favorite sandwich!! It’s so delicious with toasted multigrain bread and spring greens. All of our non-vegan friends request it as well, and if we bring it to a party, we serve it with crackers or on mini hawaiian bread rolls!

I am not vegan but prefer this salad over any chicken or egg salad recipe. It has the perfect taste and texture and asana have commented, can be enjoyed in so many ways. Thank you Angela for this deeeeelicious addition to my go-to recipe collection!

I absolutely love this recipe. I added diced carrots and dijon mustard as well as the fresh dill so there was an extra crunch and more of a kick to it. Served it on olive oil drizzled toasted bread, topped with baby kale and spinach. Perfect post gym meal/snack as it’s so high in protein and filling.

Om nom nom. Approved by the husband all 3 kids, so this stuff is magic! I told them to try a new recipe for chicky salad so they would give it a try and they loved it. My 3 year old calls it Chicken Bawk Bawk so now Chicken Bawk Bawk sandwiches are a favorite at our house. Thanks for the recipe!

New to plant based diet and was looking for something fairly quick to make for lunch. I didn’t have all the ingredients so just used what was in my crisper and it still turned out great! I added a very ripe avocado that blended nicely with the mashed chick peas, cherry tomatoes and green onions. I didn’t have any dill so I used up the last of my relish and mustard, fresh basil, a wee bit of minced banana pepper from my garden, and garlic powder. Yummy! For me, I think this will be one of those recipes that will never be the same twice as I will always just add whatever is on hand but this is a fantastic base recipe that anyone can expand on.

This recipe is super yummy and lends itself very well to substitutions. We make it religiously ever since getting the cook book. Perfect for picky eaters, big and small. Sometimes I put in a little bit of powdered nori and a dash of old bay for a tuna-like flavor that the kids like better than tuna salad, even though they are not vegan.
Winner, winner, not a chicken dinner!

OMG, i just made this! Where has it been all my life?! I’m not vegan but always looking for a healthy alternative as I am pregnant and wanted to incorporate more healthy things into my diet. I will make this again and again. Thanks!

YUM! Just made it, and agree that this is a great base recipe to sub in whatever is around. (I used carrots instead of bell peppers, shallots instead of green onions, etc.) Will be making this one again and again. SO good. Thank you Angela!

I bought the Oh She Glows cookbook (and Thug Kitchen) a week ago to give to my daughter who recently decided to try eat Vegan because I wanted to support her decision and I also wanted to be able to make Vegan meals when she visits. I gave her the Thug Kitchen first and decided to keep the Oh She Glows for myself to try for a while. The Chickpea Salad is the first recipe I tried. I LOVE LOVE LOVE it! THEN, I made the Yolos. They are awesome TOO!

I’m going to have to get another copy for her because I am keeping this one.

Great idea! My Veginaise is getting old and was looking for a substitute. I’m going to try mashing avocado with lemon juice and salt to help reduce the avocados browning oxidation as we won’t be eating it right away. Also it will hopefully give it similar zing as mayonnaise.

Clearly I have been missing something good here. I love chickpeas and am always seeking a sandwich that won’t get soggy, but that has some zing in it! Now, I must try this. I avoid bread but I can see this inside an avocado calling my name. Off to try something gorgeously new.

Another brilliant recipe from Angela, thank you. I used to eat tuna salad daily, and this one hits all the flavor and texture bases so well, and loses nothing (except the heavy metals!). If you’re in the mood for a tuna/chicken salad, make this recipe, you will love it. My only alteration was a bit of de-seeded jalapeño pepper, for a wee bit of spice. I’ve had it twice in three days!

Fantastic! We double the recipe and refrigerate weekly. Makes a great sandwich! I have non-vegan friends that have outright abandoned their tuna fish and chicken salad recipes in favor of this tasty creation.

Just made this today. WOW… so tasty and so incredibly easy. Sending some with hubby for his “guys cottage weekend” and I’m taking some on my own road-trip to visit some girlfriends. Of course, that’s all assuming the batch lasts long enough! :-)

I absolutely love love love this recipe! I put it all in my food processor and used slightly different ingredients like jarred roasted red peppers, a sliver of red onion instead of green and Dijon mustard. This will be a frequent lunch from now on. Thank you so much for this creation!

I am allergic to onions. I can eat dried minced onion and onion powder but not the real thing. Any suggestions as a substitute? I find that the vegetarian recipes that call for real onion are sometimes lacking in taste.

Would you have any recipes for home-made vegan mayo? I don’t eat processed food so veganaise is out… I know some people have suggested avo/guacamole, but I think this might be little heavy? I would love a healthy home-mado mayo recipe if you have one!! Thanks!

I’ve made this recipe a number of times and just love it.
We eat it in tortilla or lettuce wraps, on a sandwich, or sometimes just as-is (as a salad).
It’s perfect for summer potlucks or to bring to lunch at the beach or in the park.
It keeps very well in the fridge for a few days, it’s definitely a staple for us!

I made this today and ate half of it for lunch. I LOVE this recipe! I gave a spoonful to my husband (who eats meat as well as everything vegan I make!) and he loved it too. I am working on him to try going vegan for a month, some month of his choosing.

Hubby and I are in love with this recipe. Thank you sooo much for sharing it.
I am a big tuna sandwich fan and now that I’m pregnant tuna is off limits… but this fulfills the craving and is much tastier. Keep ’em coming!

Made this yesterday…..I was light on a few ingredients but as others commented, its a forgiving recipe and will take what’s offered (lol). I forgot the garlic and will use it next time. I have a feeling I will be making this weekly. I had it on a few crackers and also on bread and will try lettuce wraps.

I literally make a double batch of this at least every two weeks, if not every week. I typically eat it in a pumperknickel or sourdough wrap… that is, if I can stop myself from eating it straight from the bowl!

I just made this for the first time and it has rocked my world. I’m already obsessed. So healthy, flavorful and full of satisfying crunch! I forgot the lemon and left out the garlic since I only like garlic cooked. It was amazing!! I have your cookbook and have been a fan of your blog for a while. Every single recipe of yours I have tried has been top notch, but this one is my new favorite. Keep doing what you’re doing!

I’ve made your flaked “tuna” salad before and it was very tasty but I wanted something a little closer to real chicken salad (I am newly vegan so there are still times when I crave meat). This recipe is amazing and made me forget about chicken! I made myself a chickpea salad wrap for work today, topped with spinach, cucumber and tomato, and I cannot wait to eat it. I love your website. Thank you!

Hi Hope, the transition to a vegan diet can definitely be challenging! Finding recipes you like helps a lot, and I’m so glad to hear you enjoyed this one. If you give any others a try, I hope you like them just as well! :)

oh. my. GOODNESS. this is my first recipe that I tried of yours and my mind is blown. WHO KNEW THAT MASHED CHICKPEAS COULD BE THIS AMAZING?! I mean honestly. I was cutting up the dill pickle like… oh my god… what on earth is this woman making me do… but I literally had to force myself to stop picking at it because it was so dang delicious! I like sweet and savory salads, so I did add a little chopped gala apple too, which is great, but definitely not necessary for this recipe to be off the chain. I’m literally going to be stuffing it into any and everyone’s mouth all week. ugh. SO GOOD! I can’t wait to try more of your recipes!!

This was AMAZING!!! I am a new vegan and have been having trouble finding recipes I like. This was soooooo good. Even my meat loving husband liked it. I ran out and got your cookbook after making this. Thank you for your great recipe. I am looking forward to more winners.

I just made this for the first time and it was amazing! I use dried dill instead of fresh and it worked well. I was pleasantly surprised at how good this was, and it curbed my craving for an egg or tuna salad sandwich. I put lettuce and tomato on the sandwich as well. Loved it!

This is delicious! I am an athlete, and somewhat conscious of my macros (particularly protein), so while making this, I did it in “waves.” I portioned out 3/4 cup of the chickpeas, mashed them, added half of the above veggies, mayo, mustard, dill, etc., then did it again with another 3/4 cup chickpeas, adding the other half of the ingredients. This yields ~10g of protein per salad. I had it “open face” style on a single piece of sprouted grain bread, totaling 14g of protein for lunch. This would be great to travel with, too–I always pack a small cooler of snacks when on the road (which I will be this weekend). So happy I found Oh She Glows!

I think something went wrong! I just made this recipe, and it all tastes great, but my chickpeas were weirdly dry. I didn’t have a potato masher, so I just used a fork, and I also put them in the microwave to make it a bit easier. After tasting it, I was really surprised at the texture of the chickpeas. I added some olive oil, and it helped a little bit but not much. I really want this recipe to work out, and I’m open to trying it again if someone gives me some tips!

Weird! Maybe they were dry because of the microwave? Maybe try mashing them with your hands instead of a fork. They don’t have to be mashed much, if you have a food processor just pulse them a few times. I went and bought a potato masher for cheap pretty much just for this ;)

Hey Anna, I’m happy to help! You are right that when you first mash the chickpeas, they will be quite flakey and dry in appearance, however once the mix-ins are added (especially the mayo!), it turns into a well-dressed salad with lots of moisture from the dressing. It sounds like microwaving the chickpeas probably resulted in them getting even more dry, and then things went awry from there. My advice is to try the recipe again and see what you think! It’s one of the most popular on the blog (and a personal favourite of my own) so I hope it works out for you! Thanks for your feedback, and please let us know what you think.

This is the first time I have ever commented on a recipe, I really feel the need to since this was so amazing! The recipe is so delicious and you can even customize it easily by adding veggies you have on hand. I think this is going to taste even better tomorrow as leftovers! I used Just Mayo instead of veganaise and this was the best! I went vegan earlier this year and really missed sandwiches. I made this with toasted Dave’s Killer Bread and it is now my favorite meal! This will be perfect for picnica this summer too!

I am not a big chickpea fan. I’ve tried making chickpea salad with just vegan mayo and some old bay seasoning but it just wasn’t cutting it. I found this recipe and was a bit skeptical but figured I’d give it a try. I didn’t have pickles (I don’t like them) or peppers so it was a bit more bland than intended but I LOVED it! I brought it into work and all of my omni coworkers loved it as well! I love sharing vegan recipes with people. Thanks so much!

Fantastic salad!!! I made this chickpea salad with a curry twist. It was wonderful and will definitely make it again.
I don’t care for pickles or dill but love curry. I omitted the pickles, dill, and mustard.
I used plain greek yogurt in place of the mustard and seasoned with 3/4 to 1 teaspoon of lemon curry. I also used 2 1/2 to 3 teaspoons of lemon juice. I mixed the mayo, yogurt, lemon juice, curry, salt, and pepper in a small dish to make the dressing before pouring over and folding in to the chickpeas and veggies.
I served this on a wheat pita flatbread with baby arugula for added peppery crunch.
I think fresh tomatoes would also be wonderful.

Truly delicious! Wonderful for the summer. A couple of variations I’ve tried:

* a small amount of chopped dried cranberries adds a bit of tart sweetness
* mixing in a small amount of chopped pecans added just before serving adds a nice level of crunch
* instead of pecans, add gently soaked sunflower seeds. I added about a half cup to the full recipe. This adds some crunchiness without detracting from the overall flavor.

I loved this recipe. I went heavier on the dill pickle relish, mustard, and lemon juice. Rather than a chicken salad taste, it seemed more egg saladish to me. Either way, it was fabulous. I love my dill pickles, so the relish really set this apart for me. Definitely a keeper!

I love this salad! I doubled the recipe and left out the celery. I also put the onions, pickles, and pepper in a blender with the garlic before I added it to the mix. (I like the veggies chopped fine.) So delicious! Thanks!

This is amazing!!!
I have never been a fan of sandwiches, or even wraps for that matter,because I have the misfortune of having to be gluten free. Let me tell you, there are not many gluten free breads or wraps worth eating out there, and I don’t like how messy lettuce wraps can be, but when I read this recipe I knew I had to try it.
Well I can honestly say, this recipe is well worth spending the money on gluten free wraps. I have NEVER enjoyed a wrap as much in my life. The flavour combinations are so fantastic, they actually covered up the taste of the wrap itself. LOL!
Thank you so much for sharing this recipe. I am so looking forward to your second cookbook.
I am looking forward to eating this for lunch often!

Hi Helen, thank you so much for this awesome comment! I’m grinning ear to ear. It’s great to hear you enjoyed the chickpea salad so much–it’s definitely a favourite around here, too. And I hope you absolutely love the second cookbook when it comes out!

Helen, I’ve been gluten free also for almost a decade. There are no store-bought wraps that I like at all, and most of them are ridiculously expensive. I have been using raw collards as a wrap, or romaine lettuce. I’m not crazy about processed food anyway, so I am going to try a gluten-free flat bread recipe I saw somewhere online. I totally feel ya :)

This was amazing! I made a big batch for my work day lunches and it was just as satisfying, if not more, than any other “salad” It greatly reminded me of like a chicken salad. So yummy, co-workers thought it looked great. :)

Most people where I am from (small town Kentucky) have never heard of or don’t believe in being vegan. This is the recipe that could convince ANYONE that they don’t need meat to make something delicious. This recipe was truly better than any chicken or tuna salad I have ever had. This recipe is just amazing and I can’t wait to make it for more people.

Mmmmm. This is outstanding! Reminds me of the brown bag egg salad lunches my mom used to pack for me on special occasions in elementary school. I actually prefer the chickpeas to eggs! Thank you for sharing : ) PS Slightly overcooking the chickpeas ensures they are not rock hard. Scarcely any mashing required.

Hi, I’ve seen this recipe for a while and didn’t make it because it is SO not my kind of thing. HOWEVER! I finally caved and made it, thinking, what the heck. OMG!! I am now on my second batch within a week! It is so delicious and refreshing and per another person who commented, I used Dave’s Killer Bread that I picked up at Costco on the weekend. I’m totally hooked and I’ll be making it over and over and over. Oh, and per yet another person’s comment, DO NOT leave out the dill; it’s subtle, but you do get a hint of it. Amazing, thank you!!

I make this salad on a periodic basis for lunch and it’s a delicious filling vegetable packed lunch. I usually don’t eat it with lettuce cups or bread. I reduce the mayo to 1 or 2 Tablespoons and it’s still fantastic.

This is the first recipe from OSG I’ve tried (I know, where have I been all this time?) and it’s super! I’m not much of a cook so I really appreciate recipes that are extremely easy to make, and this one goes right up there at the top of the list of 15-minute meals I can make. I made this for me and my boyfriend last night. He’s not a fan of salads and is diehard meat-eater all the way. This is the first time he didn’t shake his head at a dish of veggies, so I can say that’s really something. Thanks for this Angela! I’m browsing through your site right now looking for other recipes I can try tonight. My eye got caught by that sumptuous-looking vanilla bean matcha latte, so I’ll let you know how it goes!

OMG!! I’m trying to talk myself out of eating the other half of this salad but even if I lose my willpower and go for it….it’s so healthy and good that it’s a win no matter what. Reminded me of an egg salad so I see this appealing to most taste people. I’m planning snacks for a camping trip with a large group of people and trying to have some healthier choices as usually everyone is sharing snacks and appetizers that taste wonderful but often full of carbs and empty calories. So much temptation that it’s hard to say no (maybe it’s just me lol). I can’t wait to whip this up and serve with some veggie sticks and crostini bread. Once again Angela, your recipes always amaze me. We are a house full of meat eaters but thanks to you, we are making room for other protein choices and increasing our vegetable intake.On a side note I just picked up some brown rice syrup so I make the glow bars to bring also.

This recipe is SO good! I’ve been a vegetarian for a while; trying to ease my way into veganism. Chicken salad is definitely something I used to love- and I’m so happy to have this alternative! It tastes even better than chicken salad in my opinion. :) thanks Angela for making recipes like this to make it fun to explore vegan cooking.

I’ve been a vegan for 5 years and have owned OSG for awhile. I’ve previously stumbled upon this recipe, but never made it until now. I found myself with extra chickpeas and decided to use to make this sandwich. AMAZING! It will definitely become a staple in my home. Easy, tasty and as many reviewers have noted, very conducive to substitutions. I followed the recipe to a T but for the addition of pickled turnips which added a nice additional crunch. I made it in advance and refrigerated it to allow the flavors to meld. I love it so much I immediately began soaking another 2 c of dried chickpeas for tomorrows lunch!

Hi Kristina, just thought I’d let you know that I make mine with Greek yogurt and it’s delicious. It’s a bit tangier than the mayo, so you might want to adjust the amount of lemon juice you use. I personally don’t, I use the full amount, but i like a distinct tang. Just taste as you go – good luck!

I have this weekly for lunch as I always have these ingredients on hand. Living in hot humid Queensland Australia, it’s great lunch food as it’s always crisp and refreshing. I always look forward to this for lunch!

Delicious! I didn’t have green onion or dill but it still turned out great and made a delicious sandwich on toast and a bed of spinach. (I used less lemon han recommended because It was so yummy when I tasted it before adding lemon)

I LOOOOOOOOOVE this recipe but have been making it pretty consistently over the past two months….do you think it would be weird to sub in black beans instead of the chickpeas? I mostly see black beans used in mexican recipes and nothing that is similar to the “creamy” recipe like this. I guess it won’t hurt to try it lol.

Hey Kelly, Oh that’s a fun idea! I haven’t tried that before, but now I’m trying to picture the flavours in my head, lol. Please report back if you try it out! You might even be able to add some spices like cumin, chill powder, etc.

I used dried dill (all I had on hand) and roasted red peppers in a jar, omitted the garlic, and it was still delish! Perfect for weekday work lunch. I will definitely be making this again and I can tell it’s going to be on high rotation in my kitchen. Thanks for another great recipe : )

This is such an amazing recipe. I had a chickpea salad sandwich from my local coffee shop and was immediately hooked, so I’ve been scouring the internet for a recipe that comes close. This one takes the cake! An amazing staple to have for lunchtime.

Love this recipe so much! Absolutely answers my tuna salad cravings which used to be one of my favorites. Even my husband loves it and he hates tuna salad and celery. Only thing I do differently is use capers and add some caper juice instead of pickles. so so so yum

I’m in high school, and I make this so often for lunch! It’s amazing on sandwiches, crackers, salads, or even just on its own. Even my (non-vegan) mom loves it! I’d highly recommend this recipe for anybody.

In love with this recipe! This versatile salad has become a regular at our house. It’s one of those you can change up the ingredients to change the flavor. My non-vegan BF loves taking this to work for lunch.
I have a friend that just had a baby and wanted to drop this off with some pita pockets for a quick easy lunch. Do you think the chick peas are okay for breastfeeding or will it upset the baby’s tummy?

Hey April, That’s such a sweet idea! It really depends on the baby whether he or she will be bothered by the beans. My two always seemed to be (but then again, it could’ve been due to other factors, too!). Your friend could always try it out and see how it goes, or you could swap the chickpeas for more veggies…or healthy seeds like roasted pepita seeds + hemp hearts?

Thank you for this amazing recipe. Being from Phoenix I had to add a little southwest “flava”, so I added jalapeños and cilantro and a pinch of Cumin. I was missing the ocean flavor that tuna has,(I was thinking Baja Mexico) so when I assembled the sandwich I added several sheets of Trader Joes roasted seaweed. Wow, that adds some minerals and that seafood taste while still staying plant based. Enjoyed every morsel. Thanks again!

Your website is not working for printing the actual recipe on your site. When I click on the print icon next to the recipe it takes me to a blank page with a few headers on the left and no way of printing the recipe. I love the chickpea salad! Thanks for the great recipes!

Hey Lori, Thanks for letting us know! I just tried printing a few recipes and they worked on my end. Would you be able to tell me which website browser you’re using? And thanks for the chickpea salad love, too! :)

Hi Lisa, Not an odd question at all! I personally find that the mustard just adds a nice, subtle ‘tang’ to the chickpea salad, but that the salad doesn’t taste OF mustard. The mustard just adds another flavour dimension to it. If you’re still concerned, though, feel free to reduce the amount you use, or omit altogether!

I just made this today, and it’s amazing! I just became a vegan recently (because of major food allergies), and I’m so impressed with the flavor in this. Lots of chickpea recipes are meh, but this one is delicious. Searching now for something for dinner. Thank you!

I really enjoyed this recipe. I’ve made it three times. I tweaked it some and used a dill relish vs. dill pickles and green vs. red peppers. The next time I make it I’ll use some red or white onions. Thanks for posting this tasty yet healthy vegan recipe.

After being vegetarian for a number of years, one of the things I miss was tuna salad. When I came home this winter for the holidays, my mom kept trying to convince me to eat her tuna salad. To combat the urge, I made her this recipe. It tastes SO good! I omitted the bell peppers just because I didn’t have any. I love having this in a toasted sandwich. Thanks!

I tried this recipe for the first time and absolutely loved it! I was trying to find something to serve for our holiday guest that are vegan. This recipe certainly worked and everyone loved it. I added 1/4 tsp of cumin and 1 Tsp. of parsley flakes. Did not have red peppers so eliminated that, but added fresh garlic chives and used red onion vs. green onions.

Hey Yola, Oh that’s a great question…I actually have never tried freezing it before! Sorry about that. I would suggest freezing just a small portion as a test (just so you don’t ruin a whole batch). I’d love to hear how it goes!

Oh. My. Word. This sandwich is my absolute favorite of all time! I’ve had other chick pea salad sandwiches and this one beats them all! I used dijon mustard instead of yellow. I was crazy on love right away but did not expect how much better it was the next day!!!! I’m so glad I made extra! It didn’t make to see another day!

this is my first experience making this particular recipe. I have been on a pretty ~ close ~ to ~ vegan diet for about 8 months this was/is the easiest, most delicious recipe I’ve tried so far. I used a pastry cutter to mash the chickpeas, because the gaps in my potato masher are way to wide to be effective. The cutter did the job very quickly & left enough decent sized junks to make an interesting texture. I see many yummylunches from this recipe in my future.

I tired this even before I had to cut out dairy and its DELISH! I had not eaten mayo in years so I was a little nervous about how the vegan mayo would taste but it was great. I did add a little more lemon juice and added red pepper to spice it up a bit. Now that I have had to cut out dairy in the life this is a PERFECT salad for summer and to get me over the hump of …”WHAT CAN I EAT that doesn’t have dairy in it” question. THANK YOU SO MUCH!

I have had the ingredients for this in my pantry for a while, but hesitated. Chicken salad is my favorite. Nothing can replace a good chicken salad. I’m also not a huge fan of chickpeas. They are mealy, so unless they are in hummus, I’m usually not a fan.

O.M.G. I’m converted. This is amazing! I was licking the spoon as I made it. Now I want to try it with all my favorite chicken salad additions: apples and pecans, pineapple and walnuts; grapes. I want to stuff it into tomatoes. This is going into my lunch keeper file. Thank you so much!

I love this!!! It is so amazing. I don’t like red bell peppers so I didn’t add it but it was still very enjoyable. The dill pickle added a nice acidic flare along with the lemon juice. Great recipe. I will definitely make it again!

Mmm this was so good, even got my meat-eater father to go back for seconds and it didn’t even cross his mind it was vegan. Absolutely amazing. Thanks for the recipe, defininetly a keeper
Didn’t add the pickle but enjoyed it all the same – love the vegetables added in, gives a wonderful crunch alongside the softer chickpeas

I made the decision to switch to a vegan diet for health reasons, and have discovered, at one month in, that I have yet to miss the meat; very excited about that. I bought both of your books and have made the Chickpea Salad and the Creamy Tomato Basil Pasta; both meals were absolutely delicious, and my meat-eating husband loved the pasta dish.

No question, but I do have a recommendation for when you go to print with your third cookbook :) – would you and your publisher consider including nutritional information? In addition to expanding my collection of vegan recipes, I am also counting calories, and having the nutritional information at-hand would be so helpful.

Thanks for sharing your journey and cooking chops with the rest of us! Delicious!

Hi Catherine, aww thank you so much for following along and for supporting my cookbooks! I’m so glad you are enjoying the plant-based recipes so far!! Thanks for the suggestion about nutritional info too. I don’t have it for my first book, but there is nutritional info for book #3 (every day) — In the intro chapters there is a link to the nutritional info (I’m sorry I don’t have it on hand but it’s under the “Nutritional info” section in the intro! And all the info is provided for book #2 at that link. I also plan on providing it for my 3rd book too!